This noodle bowl is a perfect easy weeknight meal, with amazingly rich flavors and wonderfully nutritious veggies. It’s a recipe from Zsu Dever.
Zsu runs the website Zsu’s Vegan Pantry, and is the author of Everyday Vegan Eats. This dish is from Zsu’s new book, Vegan Bowls!
Notes from Zsu: “Mei goreng or bami goreng is a popular street food all over Indonesia, Malaysia, and Singapore. It is a sweet and spicy dish of noodles fried with vegetables and eggs. The sauce usually calls for kecap manis, a thick, sweet sauce, but here we will make our own sauce using tamari, mirin, fresh ginger, and garlic.”
Zsu’s Indonesian Noodle Bowl
Makes 4 bowls
Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.
- 8 ounces medium-thickness brown rice noodles
- 1/4 cup vegetable broth
- 1/4 cup reduced-sodium tamari
- 1/4 cup mirin
- 1 tablespoon sambal oelek, or to taste
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon natural sugar
- 1/4 cup vegetable broth, divided
- 1 small red onion, cut into 1/8-inch slices
- 3 cups small broccoli florets
- 3 cups finely shredded cabbage
- 1 celery rib, cut into 1/8-inch slices
- 4 garlic cloves, minced
- 2 tablespoons grapeseed oil or vegetable broth
- 6 ounces baby kale or baby spinach
- 1 cup frozen shelled edamame, thawed in a bowl of hot water and drained
- NOODLES: Bring a medium saucepan of water to boil. Add the noodles and cook just shy of al dente, stirring frequently, about 3 minutes. Drain the noodles and cool under running water. Set aside.
- SAUCE: Combine the broth, tamari, mirin, sambal oelek, ginger, garlic, and sugar in a small bowl. Set aside.
- VEGETABLES: Heat a large skillet over medium-high heat. Add 1 tablespoon of broth and the onion. Stir and cook until the onion is browned, about 5 minutes. Remove from the skillet and set aside in a medium bowl. Add 1 tablespoon of broth to the skillet. Add the broccoli. Stir and cook until the broccoli begins to char, about 2 minutes. Add the cabbage, celery, garlic and 1 tablespoon of broth. Stir and cook until the cabbage begins to char, about 2 more minutes. Remove from skillet and set aside with the onion. Add the sauce to the skillet and simmer until reduced by half, about 2 minutes. Add the oil or 2 more tablespoons of broth, the kale, the edamame, the reserved noodles, and the reserved vegetables. Stir and cook until the pasta is warmed through and beginning to brown, about 4 minutes. Taste and adjust seasoning with more sambal oelek and tamari. Serve hot in bowls.
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